Cucumber Quinoa Salad

MetPro Serving Breakdown:

Meal Carbs = 2
Protein = 1
Fat = 1

Yields 3 MetPro Servings Total
MetPro Notes: Can be broken down into 6 smaller portioned servings

Ingredients

• 1 English cucumber, diced

• 2 cups chilled* cooked quinoa

• 1/2 cup diced red onion

• 3 oz crumbled feta cheese

• 1/3 cup julienned or roughly-chopped fresh basil leaves

• 1 batch Lemony Italian vinaigrette (see below)

For the Lemony Italian Vinaigrette

• 2 tablespoons olive oil

• 2 tablespoons apple cider vinegar or red wine vinegar

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon Italian seasoning

• pinch of salt and black pepper

Directions

1.) Toss all ingredients together until combined. Serve immediately. 
2.) To make the vinaigrette: Whisk all ingredients together in a small bowl until combined.

Carrot Cake Overnight Oats

MetPro Serving Breakdown:

Meal Carbs = 2
Protein = 1
Fat = 1

Yields 1 MetPro Serving Total

Ingredients

• ¼ cup of dry oats

• 2 Tbs raisins

• 1 scoop of vanilla protein powder

• ¼ cup grated carrots

• ¼ tsp cinnamon

• 1 oz pecans or walnuts

• Pinch of allspice

• ½ cup almond milk

Directions

1.) Throw all ingredients together in bowl or mason jar, cover, & refrigerate a couple hours or overnight.
2.) Enjoy in the morning!

Pre-Workout Power Shake

MetPro Serving Breakdown:

Meal Carbs = 2
Protein = 2
Fat = 1

Yields 1 MetPro Serving Total

MetPro Notes: Omit the banana if on phases lower than 670 → 0 meal carbs

Ingredients

• 1 Frozen Banana (or 2 cups Frozen Blueberries)

• 1 scoop Chocolate Protein Powder (depending on meal phase//brand)

• 2 Tbsp Peanut Butter

• 4oz Cold Brew Coffee

• 4oz Unsweetened Almond Milk

• 1 Tbsp Unsweetened Cacao Powder Optional: 1 tbsp beetroot powder & 1 cup spinach

Directions

1.) Add all ingredients to a blender, blend, & enjoy!

Chicken Quinoa Lettuce Wraps

Chicken Quinoa Lettuce Wraps

Ingredients:

1 cup Quinoa (omit if no carb allowed at dinner)
1lb of chicken
1 bunch of romaine lettuce
½ cup red bell peppers
½ cup cucumber
¼ cup red onion
½ cup cilantro
2 tbsp Olive oil (use only 1 tbsp if you are only making 1 serving)
Juice of 1 lemon or lime
Splash of rice wine vinegar
Salt/Pepper to taste

Directions:

1.) Cook 1 cup of quinoa in 2 cups of water, bring to boil then immediately turn down to medium/low, cover and let simmer for 10-12 minutes.  Let cool. 
2.) Mince/chop chicken – cook in pan with a misting of olive oil. Add a little salt/pepper to chicken.
3.) Chop veggies, wash romaine lettuce.
4.) Mix all veggies in large bowl. Add olive oil, lemon or lime juice, and vinegar.
5.) Weight out chicken and/or quinoa based on phase, place in 1-3 washed romaine lettuce leafs.
6.) Scoop and add as much of veggie mixture to the top of quinoa/chicken mix.
7.) Make extras! Saves well in fridge for 1-2 days!

Roasted Brussels Sprouts with Mushrooms & Onions

Ingredients:

1 pound brussels sprouts, trimmed and cut in half if small, quartered if large
1 pound mushrooms, halved or quartered if large
2 cups yellow onions, sliced
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil

Directions:

1. Preheat oven to 425 degrees.
2. Line 2 baking sheets with parchment paper.
3. Place the brussels sprouts on one baking sheet and the mushrooms and onions on the other, and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil.
4. Roast together in the oven, for 20 minutes, mixing halfway through. You'll know they are ready when the brussels sprouts are browned on the edges and tender. And the mushrooms and onions should be soft with juice on the baking sheet.

Be sure to measure your serving size according to your current meal phase. Make adjustments to ingredients as necessary.